26 Recipes for 2014 7/26

Chicken and Chickpea Chili?

Yeah. This is about to happen up in this joint.

  • 4 teaspoons olive oil
  • 1 each red, green and yellow bell peppers, seeded and chopped
  • 1 red onion, chopped (for garnish)
  • 3/4 pound ground chicken
  • 1 tablespoon all-purpose flour
  • 1 tablespoon chili powder
  • 1 tablespoon ground cumin
  • 1 teaspoon unsweetened cocoa powder
  • 1/4 teaspoon cayenne
  • 3 (14 1/ 2-ounce) cans crushed tomatoes
  • 2 tablespoons balsamic vinegar
  • 3/4 cup canned chickpeas, rinsed and drained
  1. 1. Heat the oil in a large nonstick Dutch oven or saucepan. Saute the bell peppers and onion until softened, about 5 minutes.
  2. Add the chicken; cook, breaking apart with a wooden spoon, until no longer pink, 5-7 minutes.
  3. Sprinkle with the flour, chili powder, cumin, cocoa powder, and cayenne; cook, stirring briskly and constantly, 1 minute.
  4. Stir in the tomatoes and vinegar; bring to a boil.
  5. Reduce the heat and simmer, stirring frequently, until thick, 30-40 minutes.
  6. Stir in the chickpeas; simmer until heated through, about 5 minutes.
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